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IntroductionThe refrigerated counter is one of the central elements of every delicatessen, pastry shop, hotel buffet or food retail outlet. It is not just a display unit: it is a tool for selling, for storage and for regulatory compliance. Choosing the wrong model means risking food waste, HACCP penalties and a loss of appeal for the displayed product.In this technical guide we analyse the main types of refrigerated counters, the selection criteria and the regulations to follow in order to operate safely in the Horeca sector.Types of Refrigerated Counters1. Refrigerated Display CounterThis is the most widespread solution in delicatessens and pastry shops. It allows the product to be displayed visually while maintaining controlled temperatures between 0°C and +4°C for fresh food (meat, cured meats, cheese, deli preparations) or between +4°C and +8°C for pastry products and desserts. Angled or vertical front glass: the angled version improves product visibility; the vertical one is better suited to small spaces. Integrated LED lighting: enhances the colours and presentation of the food. Fan-assisted or static cooling: fan-assisted cooling ensures uniform temperature; static cooling is preferable for products that must not dry out (cheese, cakes). 2. Well CounterIdeal for ice cream, frozen food and products at negative temperatures (from -15°C to -22°C). Widely used in artisan gelato shops and large-scale retail outlets. The open-top structure makes serving easier, but requires attention to cold loss.3. Ambient CounterUnrefrigerated, used for products at room temperature or to complete mixed islands (ambient + refrigerated). Often combined with refrigerated counters to create complete service stations.4. Refrigerated Self-Service CounterDesigned for free customer access, typical of buffets, canteens and hotels. It must maintain the cold chain even with frequent openings. Fitted with sliding or tilting doors and enhanced refrigeration systems.HACCP Regulations and Storage TemperaturesEC Regulation 852/2004 and Italian Legislative Decree 193/2007 impose precise food storage obligations. For refrigerated display counters, the temperatures to be respected are: Fresh meat: 0°C / +4°C Fish products: 0°C / +2°C Cured meats and cheese: +4°C / +8°C Fresh pastry with creams: 0°C / +4°C Frozen food: -18°C or lower The counter must be fitted with a visible digital thermometer and temperature recording (manual or automatic via datalogger). In the event of an inspection, HACCP documentation is mandatory.Energy Consumption and Energy ClassRefrigerated counters are among the equipment with the greatest impact on the electricity consumption of a commercial business. Since 2021, European legislation (EU Regulation 2019/2024) has required energy labelling for professional refrigerated counters.Criteria to assess: Energy class: prefer models in class A or higher to reduce operating costs. Refrigerant gas: the most recent models use natural gases such as R290 (propane) or R600a, with a very low GWP (Global Warming Potential) compared with old HFCs. Thermal insulation: adequate panel thickness reduces heat loss and compressor cycles. Night covers: night blinds reduce consumption by up to 30% during closing hours. Selection Criteria by SectorDelicatessen and RotisserieFavour counters with fan-assisted cooling, a large display surface and warm LED lighting. The depth of the counter must allow display on several levels (stacked trays). Operating temperature: 0°C / +4°C.Pastry Shop and Gelato ShopFor cakes and desserts, prefer static refrigeration to avoid drying out the surfaces. For artisan gelato, the well counter with glass lids is the standard. Pay attention to lighting: UV light can alter the colours of decorations.Hotels and BuffetsSelf-service counters must ensure sturdiness, ease of cleaning and enhanced refrigeration systems to compensate for frequent openings. Consider models with a misting system for fresh fruit and vegetables.Bars and CafesCompact counters with a vertical display case, ideal for displaying pastries, sandwiches and counter products. Often built into the bar counter with an upper work surface.Maintenance and CleaningAn efficient refrigerated counter requires regular maintenance: Daily cleaning of the interior surfaces with food-safe detergents (no aggressive solvents). Periodic defrosting: models with automatic defrosting reduce manual intervention. Gasket checks: worn gaskets compromise insulation and increase consumption. Condenser maintenance: six-monthly cleaning of the condenser fins to ensure the efficiency of the refrigeration cycle. Refrigerant gas check: entrusted to F-Gas certified technicians. ConclusionChoosing the right refrigerated counter is a strategic investment for any Horeca business working with fresh or displayed food. Carefully assessing the type, operating temperatures, energy consumption and HACCP compliance makes it possible to reduce operating costs, ensure food safety and make the most of the displayed products.Need help choosing the refrigerated counter best suited to your business? Explore our selection of professional refrigerated counters or contact us for personalised advice.

Pizzeria Equipment: From Choosing the Dough Mixer to the Ideal Oven for Maximum Productivity Opening or refitting a pizzeria requires machines designed to withstand intensive workloads, mechanical wear and extreme temperatures, while maintaining impeccable consistency of quality. Setting up the workstations correctly means speeding up service times, reducing pizza chef fatigue and maximising the gross operating margin on every single margherita. The Spiral Mixer: The Foundation of an Excellent Product The quality of your dough is your only real competitive advantage. For this reason, the spiral mixer is the equipment of choice, and not one to compromise on, for pizzerias. Unlike the planetary mixer (suited to pastry) or the fork mixer, the spiral mixer combines the rotation of the bowl with that of the hook. This mechanical movement develops a tough, perfectly oxygenated gluten network, ideal for contemporary pizzas or pizza alla pala. For B2B, there are two selection parameters: Capacity and Hydration: Choose the bowl capacity in litres (from 20 to 50 litres or more) according to your daily flour consumption. If you work with high hydration (70-80% water), opt for models with a reinforced dough breaker bar. Speed: Two-speed motors (or motors with an inverter) are essential: the first speed blends the raw ingredients, the second speed dries the dough and builds the gluten structure without overheating the mass excessively (recommended maximum: 24°C at the end of mixing). Refrigerated Pizza Prep Counters: Ergonomics and Regulations The pizza counter is not just a worktop, but the "assembly line" where service times are decided. A poorly designed counter causes bottlenecks during the evening peak. The Work Surface: Sardinian granite or marble are essential. They are naturally cold materials with an ideal porosity that stops the dough from sticking while it is stretched, reducing the use of dusting flour (which would burn in the oven). Ingredient Display Case: With an integrated upper upstand, the refrigerated display case with Gastronorm pans keeps mozzarella, tomato and toppings within easy reach. Besides operational efficiency, it ensures strict compliance with HACCP regulations, keeping perishable ingredients at a controlled temperature (+2°C/+8°C) even in an overheated environment such as the oven area. The Commercial Oven: Thermodynamic Efficiency and Energy Consumption The oven is the centrepiece of the investment and the most significant energy cost item in the premises. Insulation and Thermal Inertia: The difference between a cheap oven and a professional one lies in the insulation. Models insulated with thick layers of high-density rock wool and doors with double tempered glass prevent heat loss. This not only lowers energy bills, but makes the working environment bearable for staff. Chamber Materials: Cooking surfaces in refractory stone (cordierite or biscuit) store heat and release it evenly, drying the base of the pizza. Independent Electrical Control: In mid-to-high-range electric ovens, the ability to use electronic boards to adjust the power (percentage) and the temperature of the upper heating elements (top) independently of the lower ones (base) is an essential requirement. It allows cooking to be calibrated to the millimetre, both for pan pizza (which needs more heat from below) and for round pizza (which needs radiant heat from above to cook the toppings without burning the base).